Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-01-30
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, confectionery product, consumer information, designation of origin, labelling, product designation, quality control of agricultural products




C_202600723EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/723


30.1.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/723)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT


                     ‘Antep Muskası / Gaziantep Muskası’
                  


EU No: PGI-TR-03180 – 12.2.2024
                  


PDO ( ) PGI (x)

1.   Name(s) [of PDO or PGI]


               ‘Antep Muskası / Gaziantep Muskası’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits, and other baker’s wares

Combined Nomenclature code


                  1905  – Bread, pastry, cakes, biscuits and other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products
3.2.   Description of the product to which the name in (1) applies


                  ‘Antep Muskası / Gaziantep Muskası’ is a sweet product obtained by folding the mixture of grounded early harvested pistachios (‘Boz İç Antep fıstığı’), powdered sugar and wheat starch between the strips called pestil and given the shape of a triangular fold.
Pestil used in ‘Antep Muskası / Gaziantep Muskası’ are obtained by two methods. The first method is to thicken fresh grape juice directly by processing. The second method is obtained by processing the previously prepared molasses. The grape varieties used in the production of pestil are ‘dökülgen’ and ‘hönüsü’.
Pestil layers are cut into thin strips with an average width of 6-8 cm and a length of 25-27 cm. ‘Antep Muskası / Gaziantep Muskası’ is wrapped in the shape of a triangle. The weight of one ‘Antep Muskası / Gaziantep Muskası’ varies between 32-35 grams. ‘Boz İç Antep fıstığı’ is ground to a size of 1-4 mm.

Characteristics of ‘Antep Muskası / Gaziantep Muskası’
                  








Flavour



Sweet pulp and intense pistachio. (The primary flavour comes from the intense pistachio taste of early-harvested ‘Boz İç’ pistachios, while the secondary flavour is derived from the sweet and slightly tangy taste of the grapes used to make the fruit leather.)





Colour



Its inner colour is dark green. The outer layer is bright and dark brown because of grape pulp. When corn flour is spread on ‘Antep Muskası / Gaziantep Muskası’ to not stick with each other and prevent case hardening, the brown surface is covered with a slight white layer.





Texture



Easy to cut with a knife, easy to cut into pieces by hand, less flexible and straight rigid structure.





Shape



Triangular.




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)


                  ‘Antep Muskası / Gaziantep Muskası’ must be produced exclusively from local grape varieties grown only in the Gaziantep province. For the pestil (fruit leather) production stage, the Dökülgen and Hönüsü grape varieties should be used, as their grapes easily detach from the cluster and facilitate the processing procedure.
3.4.   Specific steps in production that must take place in the identified geographical area







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Components used in pestil solution,










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Starch solution preparation for pestil,










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Mixture of pastry flour and water,










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Preparing the pestil mixture,










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Laying the prepared pestil paste,










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Pre-cooling in the open air and taking the sheets to the drying room,










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The cutting of the pestil,










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                        ‘Antep Muskası / Gaziantep Muskası’ inner wrapping preparation,










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Preparation of ‘Antep Muskası / Gaziantep Muskası’.




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The packaging of ‘Antep Muskası / Gaziantep Muskası’ must preserve its aroma and prevent drying, using clean, food-safe materials. Store in a cool, ventilated area (15-18 °C), away from heat, humidity, and sunlight. Consume within one year for optimal freshness.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The name ‘Antep Muskası / Gaziantep Muskası’ and the following logo of ‘Antep Muskası / Gaziantep Muskası’ must be found on the product’s packaging.





4.   Concise definition of the geographical area

The designated area includes all villages and towns in Gaziantep province, Southeastern Anatolia, Türkiye.
5.   Link with the geographical area

The connection between ‘Antep Muskası / Gaziantep Muskası’ and its geographical region stems from the product’s reputation, the specific local know-how used in its preparation, and the craftsmanship of producers in Gaziantep.

               ‘Antep Muskası / Gaziantep Muskası’ is made by finely grinding early-harvested ‘Boz İç’ Antep pistachios and mixing them with powdered sugar and wheat starch. This mixture is then placed between, strips of fruit leather, known as pestil, and carefully folded into a triangular shape. While the production process may appear straightforward, it requires meticulous attention to detail. The combination of pestil and the pistachio filling results in a product crafted with simplicity and a high level of artisanal skill, reflecting the rich culinary traditions of the region.
The distinctive aroma of ‘Antep Muskası / Gaziantep Muskası’ can be characterized by its primary and secondary flavour profiles. The primary flavour comes from the intense pistachio aroma of early-harvested ‘Boz İç’ Gaziantep pistachios, while the secondary flavour originates from the sweet and slightly tart taste of the grapes used in making the fruit leather (pestil). The harmonious combination of these two elements gives the product a rich pistachio aroma with a sweet-and-sour balance. This unique composition forms the characteristic flavour profile of ‘Antep Muskası / Gaziantep Muskası’.
The ‘Boz İç’ Antep pistachio is harvested at the beginning of August, approximately one month before reaching full maturity. This early harvest period ensures that the pistachios retain their vibrant and deep green colour, a characteristic that is more pronounced compared to other varieties. The early-harvested ‘Boz İç’ pistachios have a fresh and firm texture, which imparts a long-lasting and intense pistachio flavour to ‘Antep Muskası / Gaziantep Muskası’. This distinctive feature is not found in other pistachio varieties. Additionally, this type of pistachio adds an aesthetically pleasing vibrant green colour to the product, enhancing both its visual and sensory appeal.
The other main component of ‘Antep Muskası / Gaziantep Muskası’ is pestil, obtained from grapes. In the Gaziantep region, two grape varieties, ‘Dökülgen’ and ‘Hönüsü’, are particularly used for this purpose. These local grape varieties have adapted to the region’s geographical conditions and share similar characteristics. Their berries are large, fleshy, and juicy, offering a sweet and slightly tangy flavour. In pestil production, grapes that can be easily separated from their clusters are preferred. ‘Dökülgen’ and ‘Hönüsü’ grapes, with their easily detachable berries, facilitate processing. These grapes yield more must compared to other varieties in the region, with Brix values ranging between 15 and 17. Their total acidity, between 4,0 and 4,2 g/l, is higher than other varieties, contributing to a mildly tangy taste that enhances the intense grape aroma of the pestil made from them. ‘Dökülgen’ and ‘Hönüsü’ grapes are white in colour, with translucent, large berries and small seeds, making them ideal for pestil production. The pestil derived from these grapes has a smooth surface and the desired thinness, which simplifies wrapping the filling in pestil strips during the production of ‘Antep Muskası / Gaziantep Muskası’.
The cut pestil strips are filled with a mixture of ‘Boziç’ Antep pistachios, powdered sugar, and wheat starch, then folded into a triangular shape, and the ‘dıbıklama’ technique is applied. In this technique, one end of the pestil is folded inward at a 45-degree angle with millimetre precision, and in the final fold, the ‘dıbıklama’ motion tucks the end inward, compressing the filling and preserving the shape. A successful dıbıklama is evident from the symmetrical corners of the ‘Antep Muskası / Gaziantep Muskası’ and the absence of any rattling sound when shaken. Traditionally performed on a copper tray, this process also maintains the pestil’s flexibility.
In Gaziantep, ‘Antep Muskası / Gaziantep Muskası’ plays a central role in various cultural rituals and traditions. During the UNESCO-recognized Sıra Geceleri, hosts welcome guests with this delicacy, while participants, often in traditional attire, enjoy music, games, and conversations. Similarly, the Feke Sofrası, unique to Gaziantep, brings family and neighbours together during winter nights, where the ‘Antep Muskası / Gaziantep Muskası’ strengthens bonds and reflects the region’s culinary heritage. On special occasions like Arefe, Ashura, Ramadan, and Bayram, the community collectively prepares and shares this treat, fostering unity and preserving cultural identity. These traditions highlight the ‘Antep Muskası / Gaziantep Muskası’s role as both a sweet and a symbol of Gaziantep’s rich heritage.

               ‘Antep Muskası / Gaziantep Muskası’ is available on numerous leading online sales platforms in Türkiye and internationally, and it is highly appreciated by a wide consumer base. Among the reasons for its popularity are the adherence to traditional production methods, the application of locally developed preparation techniques, and the skilful craftsmanship of producers in the Gaziantep region. Consumers frequently choose ‘Antep Muskası / Gaziantep Muskası’ in their online shopping because they appreciate its distinctive taste and quality.
The presentation of local products through traditional food markets plays a vital role in showcasing Gaziantep’s culinary heritage. The ‘Gaziantep Almacı Community Market’, a historic market consisting of wholesalers and retailers, has been the heart of selling ‘Antep Muskası / Gaziantep Muskası’ for over 250 years. This market serves as a key venue for both locals and visitors to experience this iconic delicacy.
In addition, Historical Anadolu Han and Gane Restaurant are pivotal in highlighting traditional dishes unique to Gaziantep’s culinary culture. Gane Restaurant, in particular, emphasizes regional specialties like ‘Antep Muskası / Gaziantep Muskası’ on its menu, attracting both locals and tourists while promoting the city’s gastronomic legacy.
Similarly, Büdeyri Han, a historic caravanserai, functions as a significant commercial hub with 32 shops offering local products. Within its courtyard, Büdeyri Ala Cafe has become a dedicated space for trading ‘Antep Muskası / Gaziantep Muskası’ and other traditional treats, further enriching Gaziantep’s cultural and culinary landscape.

               ‘Antep Muskası / Gaziantep Muskası’ is a delicacy presented to the public with special promotions at annual fairs and festivals. It stands out at the International Gaziantep Gastronomy Festival through the symbolic participation of protocol members in grape molasses (şıra) production, the crafting of ‘Antep Muskası / Gaziantep Muskası’ from bastık (fruit leather), and the reenactment of traditional methods by artisans in regional attire. These artisans, dressed in traditional clothing, prepare grape molasses by crushing grapes in stone basins, boil the molasses to create bastık, and shape it into ‘Antep Muskası / Gaziantep Muskası’. This promotional approach is repeated at events like the Regional Products Fair (YÖREX-Antalya) and other festivals across Türkiye, strengthening the visibility of ‘Antep Muskası / Gaziantep Muskası’ and serving as a key part of efforts to enhance the global recognition of Gaziantep’s cuisine.
Article titled ‘Gaziantep. More than Baklava and Kebab’ published by gezi ve yorum (https://geziveyorum.com/author/geziveyorum/) on 15 October 2018: The article mentions ‘Antep Muskası / Gaziantep Muskası’ as a ‘feature unique to Gaziantep’.
Karahan, Uzun, and Uca’s (2022) study titled ‘Content Analysis of YouTube Videos About Gaziantep Cuisine’ examined how tourists evaluate Gaziantep’s gastronomic flavours on social media, with a particular focus on the traditional delicacy ‘Antep Muskası / Gaziantep Muskası’. The research aimed to reveal the perception of Gaziantep’s regional flavours on social media and tourists’ perspectives on these culinary offerings.
In Baycar A.’s article ‘The Place of Pistachios and Their Derivatives in Gaziantep’s Local Gastronomic Identity’ (13 July 2022), the unique position of pistachios in Gaziantep’s gastronomic identity and the significance of ‘Antep Muskası / Gaziantep Muskası’ within this identity are emphasized. This delicacy has become a symbol representing the region’s historical and cultural heritage, and its connections with elements such as gastronomy courses, artistic products, and the International Pistachio Culture and Art Festival have been examined. The research reveals that ‘Antep Muskası / Gaziantep Muskası’ is not merely a dessert but also a cultural carrier.
According to the September 2019 issue of the Economy Culture Politics Analysis Journal, the WorldFood Istanbul Fair has served as a critical platform showcasing the role of ‘Antep Muskası / Gaziantep Muskası’ in gastronomic diplomacy. The journal’s analysis indicates that this event, held at TÜYAP from September 4 to 7, 2019, embodied the function of traditional flavours as carriers of cultural identity. Particularly, in the ‘Chef’s Best Plate’ competition organized in collaboration with the Gastronomy Tourism Association (GTD) and the Reliable Product Platform (GÜP), modern interpretations of ‘Antep Muskası / Gaziantep Muskası’ reflected, in the journal’s words, ‘the transformation of Anatolia’s culinary memory in the process of globalization’ (Economy Culture Politics Analysis Journal, September 2019, p. 47).
According to Turizm Dosyası’s September 2019 report, the GastroAntep International Gaziantep Gastronomy Festival (September 12-15, 2019) served as a significant platform introducing Gaziantep’s geographically indicated delicacy, ‘Antep Muskası / Gaziantep Muskası’, to both local and international gastronomy circles. During the festival’s workshops and tasting events, the traditional preparation method of ‘Antep Muskası / Gaziantep Muskası’ was blended with modern presentation techniques, elevating this special dessert beyond a mere regional treat. Through this approach, ‘Antep Muskası / Gaziantep Muskası’ became a universal representative of Gaziantep’s rich culinary heritage, demonstrating the festival’s effectiveness in gastronomic diplomacy.
In Gülşah Elikbank’s article ‘A Magical City: Gaziantep’ (Martı Magazine, January 20, 2015), the enchanting essence of Gaziantep and its local flavours are explored. The 2nd Şirehan Food and Beverage Festival, organized by Ahmet Ümit, showcased traditional delicacies like ‘Antep Muskası / Gaziantep Muskası’, highlighting Gaziantep’s rich culinary heritage. This thin pastry, filled with Antep pistachios and sugar, remains a celebrated symbol of the city’s gastronomic tradition.
In the article titled ‘The Taste of Miracle: Şire’, featured in the November 2015 issue (No. 260) of Atlas Magazine, it is explained that ‘Antep Muskası / Gaziantep Muskası’ and many traditional products are made from şire, which is produced by boiling grape juice. Sweets like basdık, made during the şire process, are known only by those who have closely experienced this ceremony. I am one of those fortunate individuals. I say fortunate because şire-making is not just about producing a sweet to be consumed throughout the year; it is also a celebration, a feast, and a kind of flavour ritual where everyone – young and old, men and women, relatives, neighbours, and acquaintances – participates. This event reminds us that we are not alone in the world, allows us to taste the magnificent excitement of working together, and proves the existence of the joy of living on earth. Şire is a tradition that beautifully reflects Gaziantep’s cultural fabric and the solidarity among its people (https://www.atlasdergisi.com/arsiv/mucizenin-tadi-sire).
Renowned chef Wilco Van Herpen explored Gaziantep in his documentary In Pursuit of Green Gold, tracing the origins of Antep pistachios, known as ‘green gold’. The film featured ‘Antep Muskası / Gaziantep Muskası’, a traditional delicacy made with these prized pistachios, showcasing Gaziantep’s rich culinary culture. Wilco emphasized the role of Antep pistachios in regional cuisine and highlighted the dessert’s thin pastry layers, pistachio filling, and sweet flavour as iconic elements of this heritage. The documentary aims to introduce Gaziantep’s culinary legacy globally, blending food adventure with cultural discovery (Source: Bein Connect, October 21, 2014).
Gaziantep Mayor Fatma Şahin explained the production process and history of ‘Antep Muskası / Gaziantep Muskası’ on Ülke TV’s Değerlerin Daveti (Invitation of Values). She emphasized the use of Antep pistachios and grape varieties, crucial for the product’s colour and texture, while restoring Şire Han. The program featured producer insights and workshop footage, showcasing Gaziantep’s commitment to preserving its traditional delicacies (Source: Ülke TV – March 18, 2025).

Reference to publication of the specification

Official e-Bulletin of Turkish Patent and Trademark Office No 31 of 18.6.2018, page 35


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/723/oj
ISSN 1977-091X (electronic edition)